Some large recipes and soft doughs may climb over the collar of the dough hook. This indicates the dough needs more flour. The sooner all the flour is added, the less likely the dough is to climb the hook. Try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible, never exceeding the total amount given in the recipe.

Dough made with whole grain flour may not form a ball on the dough hook during kneading. However, as long as there is contact between the hook and the dough, kneading will be accomplished.

Allow bread to cool completely before slicing.

Baked yeast breads may be stored in the freezer for up to six months. Wrap securely in plastic wrap or aluminum foil. To thaw, let stand at room temperature for 3 hours.

Place in a greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and divide in half shape each half into a loaf and place in a greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 375 degrees F for 35 to 40 minutes. Remove from pans immediately and cool on wire racks.

Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.